麻烦高人来翻译一下

来源：百度知道 编辑：UC知道 时间：2024/05/14 13:36:49
青稞咂酒 发酵 区系 微生物
摘要：本文对青稞咂酒酿造过程中起关键作用的微生物对青稞咂酒品质的影响进行了基础性的研究。

就上面两句 希望专业点的翻译

The Tibetan barley liquor liquor fermentation microorganism
<br>Abstract: This article conducting the foundational research about the influence of the microorganism which play a key role in the process of Tibetan barley liquor brewing to the quality of the Tibetan barley liquor.
<br>手译，确保正确，望明鉴

The Tibetan barley sucks the liquor fermentation area is a microorganism
Abstract: This article sucked the liquor to the Tibetan barley to brew in the process the key function microorganism to suck the liquor quality to the Tibetan barley the influence to conduct the foundational research.

Highland barley Za wine
Ferment
The area fasten
Microorganism
Summary:This text builds to have the influence of the microorganism upon the highland barley Za wine quality of key function to carry on in the process a foundation research to the highland barley Za sweet fermented rice.

Barley wine seemingly ,Fermentation,Area department,Mi